My Favorite Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tablespoons olive oil1 large onion4 stalks celery3 large carrots2 cloves minced garlic8 cups water1 large potato, diced (peels can be left on or off)1 6 oz. can tomato paste2 cups chopped cabbage or spinach (or both)1 cup green beans, frozen1/2 cup corn, frozen1/2 cup peas, frozenSalt and pepper to tasteHerbs to taste. I switch it up, sometimes red pepper flakes, sometimes cloves. I love basil, oregano, parsley, rosemary, thyme, margarum, what ever my mood and spice rack dictates that day.
Makes about 12-1 cup servings.
Heat olive oil in a dutch oven, saute onion, and garlic. Add carrots, potatoes, celery, water, tomato paste, herbs, salt & pepper. Bring to a boil. Cook until potatoes are tender. Add cabbage or spinach, green beans, canned tomatoes, sugar, beans, corn, and peas.
I sometimes add a can of beans, or extra water and pasta.
Number of Servings: 12
Recipe submitted by SparkPeople user AIMEEMOMMIE.
Heat olive oil in a dutch oven, saute onion, and garlic. Add carrots, potatoes, celery, water, tomato paste, herbs, salt & pepper. Bring to a boil. Cook until potatoes are tender. Add cabbage or spinach, green beans, canned tomatoes, sugar, beans, corn, and peas.
I sometimes add a can of beans, or extra water and pasta.
Number of Servings: 12
Recipe submitted by SparkPeople user AIMEEMOMMIE.
Nutritional Info Amount Per Serving
- Calories: 86.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 178.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.7 g
- Protein: 2.8 g
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